Sopa de Pollo (Dominican Chicken Soup)
This is the Dominican chicken soup my mom would make when the weather turned cold.
Ingredients
For the soup
- 1 tbsp olive oil
- 1 yellow onion finely chopped
- 2 celery stalks sliced
- 2 carrot sliced
- 4 garlic cloves
- 12 cups water
- 1 tsp sazon
- 1 tsp adobo
- 1 tsp salt
- ¼ tsp oregano
- 4 allspice berries optional
- 2 corn stalks cut into thirds
- ¼ kabocha squash cut into chunks
- 2 russet potatoes cut into chunks
- 1 bunch parsely
- ½ cup fideos
- White rice for serving
- Avocado for serving
Instructions
- Season the chicken with sofrito, salt, and adobo, making sure everything is well coated.
- Heat the olive oil in a large pot over medium heat. Add the chicken and cook for about 3 minutes on each side, just lightly searing it. You don’t want to brown the chicken.
- Add the onion, celery, carrots, and garlic. Cook for a few minutes, then add the water. Bring the soup to a boil.
- Once it comes to a boil, add the sazón, adobo, salt, oregano, and allspice. Lower the heat and let the soup cook for about 30 minutes.
- Add the corn, kabocha squash, potatoes, and parsley. Cook for another 30 minutes, or until the potatoes are tender.
- Remove the parsley, then add the fideos and cook for about 10 minutes, until the noodles are tender.
- Serve hot with white rice and avocado on the side. Buen provecho!
Video
Nutrition
Serving: 450gCalories: 390kcalCarbohydrates: 32gProtein: 28gFat: 17gSaturated Fat: 4gCholesterol: 105mgSodium: 1041mgFiber: 5gSugar: 6g
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